Ingredients

The following ingredients have 4 Servings
  • 2 baked and cooled russet potatoes (I make these the day before and refrigerate)
  • 1/4 cup plain Greek yogurt (full-fat for best flavor. You can also use sour cream)
  • 1/4 tsp freshly cracked pepper
  • 1/4 tsp sea salt (or garlic salt for more flavor)
  • 1-2 tbsp half and half cream (Can add more, if desired)
  • 1/2 cup freshly grated light cheddar cheese (or more, depending on how cheesy you want them)
  • olive oil spray
  • paprika to taste
  • green onions or chives (for garnish *optional)
  • 4 tbsp freshly grated light cheddar cheese (for sprinkling on top right before they are done.)

Instruction

  • Cut the leftover baked potatoes in half and scoop out the middle into a mixing bowl. Mash the potato innards with a mixer on low speed.
  • Add the yogurt, salt, pepper, and shredded cheese and beat until smooth. Next, blend in half-and-half until smooth and thick. Spoon the filling back into the potato skin shells, spray with olive oil, and sprinkle with paprika.
  • Preheat your air fryer to 400 degrees and cook the potatoes in a single layer for 7 minutes. Then, top with a layer of shredded cheese and cook for another 1-2 minutes until the skins are crisp and the cheese is melted and lightly browned.
  • Garnish with paprika and chopped chives, and serve hot.